Chinese Soul Food

Hsiao-Ching Chou, my predecessor in this job, is writing about “Chinese Soul Food” in a new blog of the same name, planning to share stories and recipes about “the simple Chinese cooking that I prepare at home.” She’s had the domain name for four years, she wrote, since being inspired by La Carta de Oaxaca‘s simple sophistication, and wishing that the Chinese equivalent existed here.

So far she’s talked about her current pick for chili bean sauce (Fu Chi brand), the appeal of OXO cooking tools that are designed specially for an Asian market and sold only in Japan, and her morning congee.

I’ll be trying her recipe for simple wonton soup, and taking tips from her video on making wontons. (If you’ve ever done tortellini, she says, it’s easy.)